Pan-Sautéed Rockfish With Capers

Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 24  ounces  rockfish fillets
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon olive oil
• 1⁄3 cup dry vermouth (or white wine)
• 2  teaspoons  grated lemon rind
• 2  tablespoons fresh lemon juice
• 1  tablespoon capers
• 1⁄4 teaspoon dried herbs (like herbes de Provence)
• 1  tablespoon butter, chilled and cut into pieces
• 2  tablespoons  fresh flat leaf parsley, chopped

Directions

1. Heat a non-stick skillet over medium high heat.
2. Add the oil and swirl to coat the pan.
3. Season the fish on both sides with the salt and pepper.
4. Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
5. Remove the fish to a warm plate.
6. Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
7. Cook for 30 seconds.
8. Add the butter to the pan, whisking to incorporate into the sauce.
9. Pour the sauce over the fish, top with the parsley.